Alchemist Copenhagen: A Culinary Cosmos That Transforms Dining Into Art, Science, and Soul

“First time in Copenhagen?” asked the friendly taxi driver in his shiny new Skoda. Before I could even nod my head, we were already gliding through the cobblestoned streets of the quaint, historic Scandinavian city that quietly whispered tales of history and reinvention under the soft glow of Nordic moonlight. “What do you think about the restaurant Alchemist?” I asked him amongst other things, just to test the waters, and I was quite taken aback by how much he knew about it. “Oh, I haven’t yet eaten there, but I know their magic goes far beyond the plate,” he replied. Curious, I asked him to elaborate. “During Covid, they were serving over 500 meals of pasta salad and tartlets daily to 12 homeless shelters around Copenhagen. This was made possible through Chef Munk’s JunkFood project.” The driver explained without missing a beat.

My journey to Alchemist hadn’t even begun, but my curiosity had already reached a boil.

Reservations:

Getting a reservation at Alchemist is, in clear terms, an Olympic feat. It would comfortably sit among the top three toughest bookings in the world, just behind Noma and El Celler de Can Roca, both of which have been reviewed here before. Tickets are offered for parties of 2, 4 and 6 guests every three months for the following 2 to 3 month dining window and vanish within a minute of release on Tock.

Insider Tip: Flexibility is key. Choose multiple date options and be sure of which experience you want (the regular tasting or the Sommelier Table) to avoid confusion during the booking rush.

Price:

Tasting Menu (50 impressions): DKK 5400 / USD 840 / INR 74,000
Sommelier Table (with extensive emphasis on everything wine-related): DKK 16,400 / USD 2550 / INR 2,24,000

Set aside 6 to 7 hours to fully immerse yourself in this journey through 50 meticulously crafted impressions. Don’t worry about the late finish, as the restaurant staff are happy to assist with taxi arrangements, and guests often leave well past midnight. Copenhagen is exceptionally safe, and taxis are available round the clock.

Accolades

Since relocating in 2019, the restaurant earned two Michelin stars in just seven months, a testament to its visionary approach. It currently holds the No. 5 position on The World’s 50 Best Restaurants list and proudly counts Chef Rasmus Munk as the recipient of the prestigious Best Chef Award 2025.

Arrival

Alchemist is located in Refshaleøen, a remote, once-industrial shipyard that now holds culinary secrets within burnished bronze doors, handcrafted with symbols of Nordic folklore. The 15-minute drive from central Copenhagen is a breeze. There are no flashy signs, only a towering gateway crafted by artist Maria Rubinke. Lighting plays a central role throughout the evening, with Danish design studio Anker & Co using illumination like a brushstroke on canvas.

First Impression

The pursuit of alchemy since ancient times has been shrouded in secrecy and wonder. From transforming lead into gold to unlocking the secrets of the universe, alchemists have long captured human imagination with their blend of mysticism and science.

It is this very spirit of transformation and intrigue that pulses through every corner of Alchemist’s 22,000-square-foot space. The moment I stepped inside, the air seemed to shift. Light, colour, and even time bent in unfamiliar ways. I was welcomed by my host for the evening, Jogile, who introduced herself with warmth and grace, immediately grounding me in this otherwise surreal setting. The black and grey earthy tones, accentuated by precisely placed pools of light, conjured a mysterious, otherworldly atmosphere.

Design studio DETALE CPH has masterfully crafted each room as a sensory chapter, guiding guests deeper into the story. In one section, the lights dimmed suddenly and a screen lit up. Characters from across history appeared, but with a twist. My own face morphed into theirs. The audiovisual team, likely using AI, had created a 3-minute show to welcome me in the most awe-inspiring way. It was theatrical, unexpected, and deeply personal.

Then, as if pulled into another dimension, a wall silently rose to reveal a luxurious bar overlooking a futuristic R&D kitchen that looked like it belonged in a sci-fi movie.

A Study in Design and Detail

The space, envisioned by DETALE CPH, is a blend of science fiction and contemporary art. Navy velvet seating, muted tones, and a 6-metre brass pendant lamp offer a moment of pause before the entourage of amuse-bouche starts to arrive at a gentle pace. In a conversation with General Manager Lykke Metzger, I was introduced to the philosophy of dynamic tailoring, a concept that puts Alchemist at the highest levels in gastronomy and hospitality. Deploying this unique concept, the team gathers information about each guest (nationality, native language, preferences), and customises every detail of the evening. A team member fluent in your language is assigned to you, making you feel at ease from the start. Lykke encourages her team to be flexible and create meaningful bonds rather than follow rigid service structures.

Under the Dome

After settling in at the bar, I was guided into the heart of the experience: the main dining area, known as The Dome. Spanning 18 metres in diameter and equipped with cutting-edge projection and audio technology, this immersive space is often referred to as “Inside Chef Rasmus’s head.” Here, 360-degree high-definition visuals wrap around you, shifting from the ethereal glow of the aurora borealis to satellites drifting through outer space, from George Orwell’s “Big Brother is watching you” to imagery of raging wildfires.

In Conversation with Chef Rasmus Munk

Chef Munk’s deep blue eyes held both calm and storm as we spoke. “Holistic cuisine,” he said, “has a multitude of layers that combines elements of gastronomy, art, science, theatre, technology and, of course, design to create an immersive, ultra-sensory experience that stimulates all the senses guests arrive with. Every element serves the bigger picture.”

He isn’t being metaphorical. Alchemist collaborates with performance artists, composers and 3D animators to complete the holistic dining experience. Even the air temperature in different rooms is measured to evoke a desired emotional state. This transcends the notion of a meal; it’s an alternate universe.

The Wine Cathedral

Alchemist’s wine cellar is a 13-metre marvel, holding 10,000 meticulously curated bottles. Nina Højgaard Jensen, the award-winning wine director, has created a portfolio that complements the avant-garde food perfectly. Alchemist also enjoys a special partnership with KRUG, the world-famous champagne house from France, offering vintage champagnes that span nearly a decade in age.

The Impressions

Fifty “impressions” make up the menu, each a thought-provoking, conversation-starting masterpiece. They aren’t just dishes, but visual poetry with stories and marks of activism, challenging us to reflect on society and the planet. With so much to savour, it is only befitting to discuss a few of the most iconic impressions that have made their mark in the gastronomic world.

Perfect Omelette: A blend of egg yolk and Comté cheese, warmed precisely to 118°F, and enclosed in a delicate yolk membrane shaped with a 3D mould. A masterclass in technique.

Smokey Ball: A puff reminiscent of an Indian puri, injected with smoke and topped with langoustine tartare, almond cream, and sturgeon caviar. Eaten in two bites, one to crack open the puff to release the smokiness while biting into the ingredients that are blended to perfection.

1984: Inspired by George Orwell’s dystopian novel “1984” (where the phrase “Big Brother is watching you” was born), the dish is served as a giant eyeball quietly resembling Chef Rasmus’s stark blue iris and profound sclera. The pupil portion of the dish is filled with seasonal ingredients ranging from corn cream and celery root brunoise topped with Ossetra caviar and cod eye gel.

Lobster Claw: A lobster claw trapped in a net depicts visual protest against marine exploitation. Airy bread injected with lobster mince is served with smoked butter, fermented tomato sauce and horseradish.

Plastic Fantastic: A warning served on a plate. Edible “plastic” made from potato starch, cod skin gelatine, finished with bone marrow sauce is a planet-first dish and a wake-up call against ocean pollution.

Tongue Kiss: Possibly one of the most recognised impressions in the world of gastronomy, where a silicone tongue moulded to resemble a human tongue is used as the vehicle to deliver seasonal ingredients like beetroot, yuzu, rhubarb, fermented and pickled asparagus, elderflower and Marcona almonds. It’s meant to be consumed in one smooth sweep, rather than a bite.

Subtle Hospitality at its Best

Traditionally hospitality thrives on high visibility and constant guest interactions, which sometimes feels intrusive. At Alchemist, staff glide silently, dressed in tailored grey with no rings, no watches, no visible hierarchy. This philosophy of invisible hospitality makes every guest feel equal. The dining pace, staff movement, even ambient temperature are fine-tuned to perfection.

Once the final course concludes, guests are guided to a quiet balcony lounge where the staff now wear darker clothing and fade into the background. It’s a thoughtful transition, allowing time to decompress and absorb the layered narrative just experienced.

The Way Forward: Spora and SpaceMunk

Beyond meals, Chef Rasmus Munk is quietly building a legacy in the form of two incredible initiatives. Spora, founded in 2023, is a multidisciplinary global research centre focussed on food innovation and experimentation. It partners with industry and educational institutions to take on critical food system challenges, seeking to change the world through the lens of gastronomy. SpaceMunk on the other hand, aims even farther. Literally. In collaboration with Space Perspective, Munk plans to launch fine dining into the stratosphere aboard Space Capsule Neptune. It’s a cosmic continuation of Alchemist’s message, with Earth itself as the backdrop.

The Last Word

Alchemist is a living, breathing entity built from stories, symbols, science, and soul. Where other restaurants would like you to sit down and eat, Alchemist asks you to surrender your assumptions, your sense of time, even your idea of what food can be. Seven hours and fifty impressions later, as I stepped out into the quiet Danish night, I felt changed, disoriented, and somehow more whole.

If food is who we are, then Alchemist is a mirror showing us our future selves: brave, ambitious, aware, and infinitely curious.